Name: Pan-seared shrimp tacos
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 9 oz large shrimp (21-25 count), peeled and deveined; 1/2 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp salt; 1 1/2 tsp olive oil; 3 oz green cabbage, finely shredded; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped; 2 6-inch corn tortillas; 3 tbsp nonfat Greek yogurt; 1/4 lime, cut into wedges

Nutrition

Per serving

423 calories

Protein: 48g; 44% of calories
Carbs: 35g; 32% of calories
Fat: 11g; 23% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk the Greek yogurt, lime juice, and a pinch of the salt. Stir in the cabbage and cilantro until well coated.
Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the cumin, paprika, and the remaining salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 1 to 2 minutes per side. Immediately transfer the shrimp to a plate to stop the cooking. Done when shrimp are opaque and curled into a loose C shape, 145°F.
Wipe out the skillet and place over medium heat. Warm the tortillas for 30 seconds per side until pliable. Divide the shrimp between the tortillas, top with the slaw, and serve with lime wedges.

Nutrition

Ingredients

Instructions

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